Food Chemistry · 2021 · 41 citations · 33 references
Life SciencesAnimal SciencesBiochemistryFood ChemistryMetabolismProtein BiochemistryProtein AnalysisProtein CharacterizationProtein ChemistryProtein MetabolismMyofibrillar Protein DenaturationMyofibrillar Protein FunctionalityMyofibrillar Protein QualityMyofibrillar ProteinsMyofibrillar StructurePhysicochemical Properties
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Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties
Ru Liu, Siming Zhao, Bijun Xie et al. · Food Hydrocolloids · 2010 · 335 citations
Role of secondary structures in the gelation of porcine myosin at different pH values
Ru Liu, Siming Zhao, Shanbai Xiong et al. · Meat Science · 2008 · 332 citations